Custard Apple

Custard apple is a common name for a fruit, and the tree which bears it, is Annona reticulata. The genus's members normally grow as semideciduous or evergreen plants and cannot withstand freezing. The leaves are typically oblong with smooth margins and might be leathery or hairy. Custard apples are a well-balanced food because they have protein, fiber, and minerals, and are a good source of vitamin C, magnesium, phosphorous, and potassium.

South America and the West Indies are where custard apples first appeared. They have since been planted in Australia, Asia, and other tropical nations. These apples can weigh up to 450g and are often heart- or oval-shaped. They have quilted skin that is pale tan or greenish and turns brown as the fruit ripens. Particularly custard-like and mellow is the meat. The flavorless center core is also soft. It is challenging to eat beautifully because the meat contains several hard, black, oval seeds that must be separated out because they are inedible. The creamy, smooth flesh of the custard apples makes a wonderful puree for smoothies. It can be added to mashed bananas and made into ice cream. It can also be an addition to fruit salads.